An easy satisfying vegetable sauce to brighten chicken, fish or bowls. Shown here with chicken and sautéed kale, this sauce is a snap to make and will keep for a few days. Long enough for you to try it on a few things or add it to your soup. To make it, preheat your oven…
Tag: paleo
Sorrel
Sorrel is a perennial herb/vegetable, that’s rather like a lemony spinach. It’s good in salad and the French often use it in sauces or soup. I love to eat it in the spring when it seems to go with everything, especially salmon. I seem to have forgotten all about my plant all summer long. It…
Duck Confit
This is more of a secret ingredient post. Duck Confit is a classic winter preservation method used in France and the French have perfected the storage of it with canning. I never dreamed I would be recommending a canned product to people, but not only is it fantastic alone, it’s stored in duck fat, which…
Broth – Make something out of nothing
There are dozens of resources on broth making out there and the only thing that I can add to them is that you don’t have to start with whole ingredients. To make my broth, I save and freeze the clean ends of carrots, parsnips, celery, onions, too tiny to peel cloves of garlic, herb stems…
Overzealous Home Cook 